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Tagliatelle Alle Acciughe

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  Olive oil 1 Tablespoon
  Butter 2 Ounce
  Garlic 2 Clove (10 gm), finely chopped
  Canned anchovy fillets 4 1⁄2 Ounce (1 Small Can)
  Parsley 3 Ounce, finely chopped (1/2 Teacup)
  Oregano 1⁄2 Teaspoon (Leveled)
  Pepper 1
  Tagliatelle 1 Cup (16 tbs), freshly cooked

A potent brew which oils and flavours the pasta in hearty fashion.
Heat the oil and butter in a saucepan.
Add the garlic and heat very slowly for 5 minutes.
Open the anchovies and drain the oil into the saucepan.
Chop the anchovies and add to the pan with parsley and oregano.
Heat through for 5 minutes then season to taste with freshly milled pepper.
Drain the tagliatelle and transfer to a warm dish.
Add the anchovy mixture and toss well.

Recipe Summary

Difficulty Level: 
Very Easy

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